CPCE study plan

Outline the phases of the event timeline (inquiry through post-event evaluation) and write a one-line action checklist for each phase

Compute food-and-beverage cost per guest for three banquet scenarios, rolling in labor and overhead

Build a simple event profit-and-loss statement separating fixed from variable line items

Define ten core catering-operations terms from memory, then verify against a reference

Draft a 90-day sales and marketing action plan for a mid-size venue, naming three target segments and one tactic per segment

Calculate cost per lead and cost per booked event for two acquisition channels, then rank the channels

Write job descriptions for three core positions and place them on a staffing chart for one event

Compute labor cost percentage for a 40-hour versus a 50-hour scheduled week, including overtime

Sequence a complete event-day run-of-show with vendor and staff call times

Draft a room diagram and flow plan, annotating capacities, service aisles, and egress routes

Write a 150-word banquet event order for a themed dinner that a server could execute without asking questions

Build a tiered package pricing sheet with three price points and stated inclusions

Calculate break-even covers for a venue given fixed costs and contribution margin per cover

Prepare a budget-versus-actual variance analysis for one event and explain each variance in one sentence

Apply the four-step training cycle (needs analysis, design, delivery, evaluation) to a new-hire onboarding plan

Diagnose two employee-relations scenarios using documented progressive-discipline steps

Build a labor schedule for a three-day event using covers-per-server ratios

Compare staffing ratios for buffet versus plated service and justify the difference in writing

Script a performance-improvement conversation for an underperforming server using specific, observable behavior

Flag three payroll or scheduling compliance risks (tip handling, overtime thresholds, minor labor limits) in a draft staffing plan

Match cooking methods to volume-service constraints and explain why each pairing works

Build standardized recipes and compute yield percentage, portion cost, and selling price at a target food-cost percentage

Design a menu that balances cross-utilization, allergen labeling, and nutritional variety

Write receiving, storage, and temperature-log procedures that satisfy HACCP checkpoints

Map employment-law obligations to a one-page compliance checklist an operator could post

Draft a risk-management plan for one event covering identification, assessment, mitigation, and transfer

Write an incident-report procedure and a three-step crisis-communication flow

Analyze one ethical dilemma using a stated decision framework and justify the chosen action

Verify liquor liability, insurance, and contract-clause requirements for a hosted bar event

Take a full-length timed practice exam and score it by domain

Re-teach your three weakest subareas aloud from memory, then check accuracy against notes

Rebuild the two hardest calculation types (break-even and food-cost percentage) from scratch without references

Compile a one-page formula and definition sheet you can recall in under five minutes